Low-carb coconut flour muffins

Ingredients for 1 servings:

• 125 g coconut flour
• 80 g erythritol (sugar substitute) (Xucker light), amount according to taste
• 200 g butter, Irish
• 4 large eggs, size L
• ½ tsp cinnamon
• ½ lemon(s), the juice, if organic also some zest
• 1 bag(s) of cream of tartar baking powder or regular baking powder
• 6 tbsp coconut milk or regular milk
• e.g. baking cocoa, optional
• possibly grease for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

for 12 muffins

In a mixing bowl, mix the coconut flour with the erythritol. Add the butter, eggs, and the remaining ingredients and mix everything with a mixer. The (coconut) milk is just for the consistency. You can also add cocoa powder to 1/3 of the batter to achieve the typical marbled color. Pour the batter into a greased muffin tin or one lined with paper baking cups. Bake for about 20-30 minutes at 180°C, depending on how brown you want them. Tip: The batter is very firm when raw, as coconut flour absorbs a lot of moisture. I had to spoon the portions into the 12-cup muffin tin, so don’t worry! Be sure to let the finished muffins cool in the tin, as they will be very fluffy and may fall apart.